Name: Easy Whipped Ricotta Toast
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: 10 (1/2-inch) slices crusty sourdough bread -; 2 tablespoons extra virgin olive oil, plus more for bread -; 1 1/2 teaspoons kosher salt -; Freshly ground black pepper -; 15 ounces whole milk ricotta -; Zest of 1 lemon -; 1 tablespoon fresh lemon juice -; 1/3 cup honey -; 1 teaspoon fresh thyme leaves -; Flaky sea salt, for serving (optional) -

Ingredients for - Easy Whipped Ricotta Toast

1. 10 (1/2-inch) slices crusty sourdough bread

2. 2 tablespoons extra virgin olive oil, plus more for bread

3. 1 1/2 teaspoons kosher salt

4. Freshly ground black pepper

5. 15 ounces whole milk ricotta

6. Zest of 1 lemon

7. 1 tablespoon fresh lemon juice

8. 1/3 cup honey

9. 1 teaspoon fresh thyme leaves

10. Flaky sea salt, for serving (optional)

How to cook deliciously - Easy Whipped Ricotta Toast

1 . Stage

Preheat the oven to 425°F.

2 . Stage

Toast the bread: Lay the bread out on a large baking sheet. Brush both sides lightly with olive oil. Season the tops with 1 teaspoon salt total and a few grinds of black pepper. Bake until the tops are golden and toasted, about 10 minutes. You do not need to flip them halfway through.

3 . Stage

Make the whipped ricotta: Meanwhile, in a food processor, add the ricotta, lemon zest, olive oil, the remaining 1/2 teaspoon salt, and a few grinds of black pepper. Process until the ricotta is very smooth and very fluffy, 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula, and process again for 30 seconds.

4 . Stage

Make the lemon-thyme honey: In a small bowl, stir together the honey, lemon juice, and thyme.

5 . Stage

Assemble the toast: Spread some ricotta on the toasts—it’s okay if it’s still a little warm—and drizzle generously with lemon-thyme honey. Sprinkle on flaky sea salt, if desired.

6 . Stage

Add toppings (optional): Enjoy the whipped ricotta toast as is or have fun with toppings (loads of suggestions in the headnotes above). Leave us a comment below if you have a favorite topping! The whipped ricotta can be refrigerated in an airtight container for up to 5 days. Leftover lemon-thyme honey can be refrigerated for up to 1 week. Did you love the recipe? Leave us stars below!